Steps

• First, wash and dry the pumpkin well, cut it in half and remove the seeds and filaments.
  Slice it, without peeling, then place the slices in the air fryer basket.

• Brush the pumpkin slices with a little oil.
  It is sufficient to lightly brush the slices.

  

• Insert the basket into the air fryer and set it to 356°F for 10 minutes.
  
  After 10 minutes, open the basket and flip the pumpkin slices.
  Turn the machine back on for another 10 minutes.
  
  Tip: If you have a model similar to mine (i.e. this one), I recommend cooking in two steps as I did, because the upper part cooks faster. Flipping the pumpkin slices ensures even cooking and browning on both sides.

  

• Arrange the roasted pumpkin slices on a plate, season with a drizzle of raw oil and herbs or seeds to taste.
  I used thyme and pumpkin seeds just like in the pumpkin baked in the oven from the recipe from a few days ago. 😊
  I must say that this air fryer roasted pumpkin did not disappoint at all, on the contrary! It was drier and slightly crunchy on the surface, while the oven-baked one was softer.
  Both ways are great, I couldn’t choose! But I really like this air fryer!
  

  

• Cooking Time Tips
  Your pumpkin’s cooking time may not be identical to mine, depending on the pumpkin variety or the thickness of the slices (or perhaps even the appliance, if you have a different model or brand).
  So my advice is to check the cooking level after the first 10 minutes by poking a slice of pumpkin with a fork or toothpick. For the second step, if you think another 10 minutes is too long, try a shorter time and see how it goes.
  In any case, the beauty of air fryers is that they resume functioning immediately as soon as the basket is closed, and cooking resumes right away.
  Note: When opening the basket, note that the timer doesn’t stop, so you need to account for the time elapsed during the opening.

• As you know I cook without added salt. 😊
  Even in this regard, the air fryer has really satisfied me, this roasted pumpkin had an excellent flavor, even though it was cooked without any salt and practically without anything else.
  I will naturally do further tests, but already I feel confident in saying that the air fryer can also be a valuable aid for those who cook without salt: the flavor of this excellent pumpkin is the proven proof.
  
  I used a Hokkaido pumpkin, a variety with a pasty flesh that reminds me of sweet potatoes. I will try other pumpkin varieties too (Edit: I retried with green pumpkin, check out the recipe because it’s delicious!!) so I can tell you which one I think is most suitable for air fryer cooking.
  You can find all pumpkin varieties HERE with a simple search.
  If in the meantime you try cooking other varieties, please let me know your opinion!
  
  I warmly greet you, leaving you to read my usual salt-free tips. Read them all, okay? 🤗
  
  If you are interested in reducing or eliminating salt, always remember to:
  Gradually reduce the salt, the palate needs to get used to it gradually and should not notice the progressive reduction.
  Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
  Use herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
  Use seeds. Sesame, pine nuts, almonds, walnuts…
  Use pungent vegetables or fruit. Garlic, onion, lemon, orange…
  Use my salt-free vegetable granules and gomasio.
  Prefer fresh foods.
  Avoid boiling water cooking, prefer cooking methods that do not disperse flavors (grill, foil, steam, microwave)
  Avoid bringing the salt shaker to the table!
  Sometimes allow yourself a rule break. It’s good for mood and helps perseverance.
  
  If you cannot or do not want to give up salt:
  You can still try my recipes by salting according to your habits. 😊